118414 oven roasted ginger scallion lime Recipes

red wine vinegar, mirin (japanese sweet wine), brown sugar, grated fresh ginger, fresh lime juice, cucumber, thinly sliced, sliced onion

olive oil, boneless skinless chicken breast halves, chopped seeded peeled cucumber, chopped red bell pepper, sugar, minced peeled fresh ginger, fresh lime juice, low sodium soy sauce, salt, ground red pepper, garlic clove, crushed, creamy peanut butter, water, chopped fresh cilantro, fat free tortillas, chopped romaine lettuce

jumbo shrimp, peeled and deveined, ginger preserves, limes , juice of, fresh cilantro, coarsely chopped, olive oil

chopped ripe mangoes, fresh ginger, sliced thinly, lime juice, sugar

olive oil, skinned, boned chicken breast halves, chopped seeded peeled cucumber, chopped red bell pepper, sugar, minced peeled fresh ginger, fresh lime juice, low-sodium soy sauce, salt, ground red pepper, garlic clove, crushed, creamy peanut butter, water, chopped fresh cilantro, fat-free flour tortillas, chopped romaine lettuce

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

two 1-lb 3-oz cans chick-peas, drained and rinsed, head of garlic (medium sized), well stirred tahini, roasted red peppers (just the peppers leave the juice), fresh key lime juice , or to taste (you can use lemon juice as well), olive oil , or to taste, salt and pepper to taste

salmon fillets (skinless, boneless ), spring onions, fresh gingerroot (= 1 tbsp grated ), non-treated lime, sweet soy sauce

sweet potatoes, peeled and cut into 1inch pieces, yellow onion, peeled and quartered, chopped fresh thyme, chopped fresh sage, olive oil, coarse salt, chicken stock, dried chipotle chiles, stemmed and seeded, juice of 2 limes, brown sugar, nutmeg, cracked black pepper to taste, cream, green onions, sliced thin (optional garnish ), sweet potatoes, peanut oil, salt to taste, heavy cream, buttermilk

olive oil, boneless skinless chicken breast halves, chopped seeded peeled cucumber, chopped red bell pepper, sugar, minced peeled fresh ginger, fresh lime juice, low sodium soy sauce, salt, ground red pepper, garlic, crushed, creamy peanut butter, water, chopped fresh cilantro, fat-free flour tortillas, chopped romaine lettuce

olive oil, boneless skinless chicken breast halves, chopped seeded peeled cucumber, chopped red bell pepper, sugar, minced peeled fresh ginger, fresh lime juice, low sodium soy sauce, salt, ground red pepper, garlic clove, crushed, creamy peanut butter, water, chopped fresh cilantro, fat free tortillas (8-inch), chopped romaine lettuce

ginger, honey, lime juice, water, egg white, beaten, sugar, fresh yeast or 1/4 oz dry yeast, drops angostura bitters

sweet potatoes, peeled and cut into wedges, olive oil, flaked coconut, minced fresh ginger, brown sugar, garlic glove, minced, salt, ground red pepper

sweet potatoes, peeled and cut into wedges, olive oil, flaked coconut, minced fresh ginger, brown sugar, garlic clove, minced, salt, ground red pepper

boneless duck breasts, olive oil, sesame oil, lime juice, orange , zest of, orange , juice of, fish sauce, grated ginger, garlic clove, crushed, soy sauce, scallions, diced, sugar, salad leaves

okra, trimmed , leaving tops and tips, chopped scallions (about 1 bunch), vegetable oil, by 1-inch) piece peeled ginger , cut into very thin matchsticks, lime wedges

water, boneless pork shoulder, cut in 2 inch pieces, white spanish onion, thinly sliced, cider vinegar, divided, salt, extra virgin olive oil, chopped onion, garlic, minced, tomato sauce, canned chipotle chiles in adobo, chopped and mashed, ground cumin, soft tortillas , lightly roasted, salsa, scallions, trimmed, extra virgin olive oil, salt, fresh lime juice (listed as optional but really gives a nice flavor)